A crunchy biscuit base with a zingy yet creamy filling and a smooth chocolate top. What could be more delicious than these no-bake lemon tiffin bars? Use whichever plain (ish) biscuits you like, but gluten-free ones make this chocolate refrigerator cake a more inclusive one.
Melt the butter in a pan with the golden syrup and cocoa.
50 g unsalted butter, 2 ½ tbsp golden syrup, 1 ½ tsp cocoa powder
Crush the biscuits with the end of a rolling pin or bash them inside a sealed plastic bag.
31 gluten-free biscuits
Pour in the melted butter mixture and stir until everything is well incorporated.
Press the crumbs into the base of a 23 cm (9") sq. tin lined with baking paper.
Place in the fridge for fifteen minutes to set.
Filling
Meanwhile, cream the butter and icing sugar together until well mixed.
25 g unsalted butter, 100 g icing sugar
Beat in the lemon curd.
4 tbsp lemon curd
Spread this over the biscuit base, then place back in the fridge to set for fifteen minutes whilst you get on with the next stage.
Topping
Chop the chocolate into small pieces with a knife and scrape into a heatproof bowl.
125 g dark chocolate
Pour the cream into a small pan until just about boiling, then pour it over the chocolate. Leave for a couple of minutes, then stir until smooth.
100 ml double cream (heavy cream)
Stir in the butter and orange flower water then pour over the lemon filling.
25 g unsalted butter, ½ tsp orange flower water.
Place back in the fridge to set for at least half an hour.
Slide the paper out of the tin and cut the tiffin into 16 squares.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.